This section of WebFoodCulture is about the most typical food and wine specialties from the Italian Region of Veneto. The following articles include their history, places, ingredients, preparation, calories, pairings and many interesting facts. Let’s find out the most traditional restaurants and producers to enjoy their authentic taste.
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The most typical food and wine specialties. Their origins, info and interesting facts. The traditional restaurants and producers.
The Italian Region of Veneto, thanks to its particular morphology including plains, mountains, and coasts, can boast a great variety of specialties. Delicacies that delight the palate, accompanying the visitor of the splendid cities of art and of the many places rich of unique landscape views.
Prosecco is undoubtedly one of the most famous and appreciated Italian wines in the world. The main reasons for such a reputation are its great pleasantness and versatility: characteristics that, during the last few years, have led to a huge increase in sales. Let’s find out its history, how it’s produced and a lot of interesting facts. Let’s visit the enchanting lands where its vines grow. (Continue)
‘Maraschino’ is the main ingredient of many famous cocktails. The captivating flavor of this liqueur comes from a particular kind of cherry, known as ‘marasca’. It was initially produced in the city of Zara by a few entrepreneurial families. Among them, the Luxardos: they represent still today the tradition of this specialty. (Read More)
Italy – Section: Beverages
There are places where food, no matter how delicious, manages to acquire additional, unexpected flavor: places like ‘Ballotta’, a ‘trattoria’, serving traditional specialties since the XVII Century to all kind of customers. Among them, very famous people such as Galileo Galilei … and many others! (Read more)
Asiago, one of the most appreciated Italian cheeses, takes its name from the famous plateau located in the north-eastern part of the peninsula. Let’s find out the history of this dairy specialty, how it’s produced and its different types. Let’s try to understand what makes it worthy of the PDO label. (Read more)
Venice has always been the beating heart of Veneto Region. Despite being separated from the mainland (its foundations lay on a large number of small islands), over the centuries the ‘Serenissima’ has exercised a deep cultural influence on its hinterland.
A kind of influence that appears quite evident while walking in the historic centers of the main cities of this Region …
… as well as strolling through the narrow alleys of the picturesque villages that, like gems, embellish the territory.
The Venetian Carnival: an event unique in the world, renewing its magic year after year. During the period of its celebrations, the pastry chefs in the Doge’s city prepare delicious ‘frittelle’: let’s taste these sweet specialties, so rich in tradition. Let’s find out their history, many useful information and interesting facts. (Read more)
Italy – Section: Desserts
In addition to Frittelle, the other sweet specialty prepared in Venice during the Carnival are Galani. This delight consists of thin strips of dough made with butter, flour and eggs, which once fried are sprinkled with sugar. Let’s taste them and discover their history, lots of information and interesting facts.
Italy – Section: Desserts
There is a place where emotions from a time past, art, culture and taste, seem to blend with each other. A beautiful, ancient villa in the Italian countryside becomes the source of feelings that inevitably ignite inspiration. It’s here that the Friularo wine was born, the fruit of a sensibility slowly acquired over the centuries. (Read more)
Veneto is a region that, despite its (relatively) small dimension, presents a great number of landscapes. Coasts, lagoons, hills, mountains and the Po Valley: fascinating places hosting unique treasures of art.
It’s almost impossible to visit Veneto without running into a beautiful ancient villa. A great part of them was built between the Fifteenth and the Nineteenth Century by the richest Venetian aristocrats and merchants in the inland territories conquered by the Serenissima (the ‘mainland domains’, ‘domini di terraferma’).
Many of these magnificent buildings were designed by the most famous architects of the time like, for example, Andrea Palladio. They were used by their masters as places of leisure and relaxation. The villas were generally surrounded by other structures, intended for the agricultural exploitation of the surrounding estates.
To make the articles of this section, we at WebFoodCulture have collaborated with some of the most famous food and wine representatives from the Italian region of Veneto. Consortia, companies and historical associations which, consistently with the mission of this website, can boast some of the most typical and traditional specialties on the market. Some examples:
Veneto is an Italian region located in the north-eastern part of the peninsula. Its name comes from that of an Indo-European people, the ‘Veneti’ or ‘Venetici’, who settled in this area in the second millennium BC. The most important center of this region has always been Venice, city worldwide famous for its art and history. The provincial capitals are Padua, Verona, Treviso, Belluno, Vicenza and Rovigo.
ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE
The Venetian ‘Bacari’.
Strolling through the ‘calli’, the narrow alleys of Venice, it’s quite easy to come across a ‘bacaro’: a small tavern, very noisy and lively, where it’s possible to spend some time enjoying the company of the nice and colorful local people. In a traditional bacaro are usually served wine and very tasteful appetizers, also known as ‘cicchetti’. (coming soon)
Prosecco DOCG wine.
‘Prosecco’ is undoubtedly one of the best known and most exported Italian wines in the world. Read more
Prosecco is produced with great care by many wineries in the Regions of Veneto and Friuli-Venezia Giulia: the reward of such dedication came in 2009, with the assignment of the DOC label. The same year, the DOCG label was assigned to the ‘Conegliano Valdobbiadene – Prosecco’ and to the ‘Colli Asolani – Prosecco’. (Continue)
Venice: art and music.
There is no doubt that the paintings of Canaletto and the music of Vivaldi are the artistic works that best represent the city of Venice: the heart of Veneto.
Asiago Stravecchio at the end of a meal.
One of the best ways to enjoy a slice of Asiago Stravecchio is to dip it in honey or jam. Another good way is to accompany it with some ‘passito’ wine: this combination gives to the palate unique sensations.
Goethe eats at ‘Ballotta’.
In September 1786, the famous German writer J.W. von Goethe ate at the Trattoria Ballotta, enjoying particularly some dishes: the ’baccalà mantecato’ (creamed cod), the Montagnana ham and the stuffed quail. Everything was accompanied by more than one glass of Friularo wine.
It seems that on this occasion he said:
“Die ganzen menù hat mir sehr geschmeckt und verliebt wie eine Dame”
“I really enjoyed the menù and fell in love with it like with a woman”
Venetian Frittelle with a hole.
Or, as the Venetians would say, “e fritoe col buso”. A famous painting of the Eighteenth Century by Pietro Longhi, the ‘Frittelle vendor’, shows a peddler preparing these pastries and selling them to a rich nobleman accompanied by two ladies. Read more
*1: The spit probably consisted of a thin bamboo cane.
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